Lentil & Chickpea Dahl
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INGREDIENTS
2 |
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teaspoons peanut oil
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1 |
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brown onion, finely chopped
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1/4 |
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cup Korma curry paste
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1 |
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g can diced tomatoes
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1 |
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g can lentils, rinsed, drained
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1 |
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g can chickpeas, rinsed, drained
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250 |
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ml can coconut milk
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natural yogurt, to serve
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chapatti or roti or papadums, to serve
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cucumber ribbons, to serve |
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INSTRUCTIONS
1. |
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Heat oil in large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1-2 minutes or until aromatic.
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2. |
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Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. Cook, stirring occasionally for 10 minutes or until the mixture thickens slightly.
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3. |
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Serve with Indian style bread (chapatti or roti or papadums) and natural yogurt. |
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